Endive Stuffed with Hungarian Inspired Vegan Pate

DSC_0039 2 endive (or 1 endive and crackers for spreading the remaining pate)

Bean Pate *see note below
1 cup dried black eyed peas; soaked 8 hours and cooked till tender (3 cups cooked)
1 clove garlic; crushed
1/4 cup extra virgin olive oil (good quality; I like California Olive Ranch)
2 teaspoons red wine or red wine vinegar
2 teaspoons paprika
1 teaspoon marjoram
½ teaspoon cumin
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper

Rinse black eyed peas after soaking. Cover with fresh water an inch over the black eyed peas, bring to a boil over high heat, reduce heat to medium low (if the pot boils over reduce heat further) and simmer till tender (about 1 1/2 hours). Remove from heat and rinse.

Combine all ingredients in a food processor or blender and process until smooth. Scrape down sides frequently until well combined and smooth. If using a small food processor it is fine to process in two batches just divide the liquid in half making it easier to process. Chill several hours or over night. Separate leaves from the Endive. Fill each leaf with the desired amount of pate (this will vary with the size of the leaf). I usually save the last tiny inner leaves to garnish or to finely chop into a salad.

*this pate is also great with a cheese board (I serve it traditionally with our Christmas meal for the vegetarians and vegans) and crackers

Spicy Smokey Sauce for those who dare
2 Tablespoons fresh pressed lime juice
2 Tablespoons extra virgin olive oil
1 teaspoon tomato paste (I recommend Amore brand)
1 clove garlic; crushed
1/3 teaspoon sea salt
1/4 teaspoons fresh ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper or to taste

Stir all ingredients and serve in a small dish for those who like it spicy to drizzle on the stuffed endive or crackers topped with the pate.

Advertisements

One thought on “Endive Stuffed with Hungarian Inspired Vegan Pate

  1. Durga

    What a subtle combination of flavors in the pate-stuffed endive with smokey sauce — sweet, salty, fiery, bitter, smokey and more. Thank you for sharing, Lena. I look forward to exploring more of your inspiring creations!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s